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Butternut Squash and Red Apple Pork Loin


Rub pork both sides with S&P and garlic and place in crock pot.  Whisk oil and vinegar together and pour over top of pork.  Cover and set on low for 7 hours.  Then increase to high for another hour and periodically ladle the juices over pork loin. I have even poured some straight apple balsamic on top at this point; it really helps to get a caramelization on the meat.  

When ready, pull pork out onto a serving platter, it will be pretty much fork tender, cut into chunks and ladle juices on top of meat before serving.  

Add the Apple chutney and serve with mashed potatoes!